The city’s newest treats are facing off against a Toronto classic. Chefs Anthony Rose and Nuit Regular taste the latest sandos, slushies and scoops to see if Bang Bang’s legendary ice cream cookie sandwich still comes out on top.
Mango Tango: Cachito from Mexico
“This is my kind of slushy,” Anthony raved. Though he typically avoids them, he loved how the salt offered a contrast to the sweetness. Both chefs agreed the tart mango was incredibly hydrating. 267 Augusta Ave., Mango Slushy Chamoyada, $10.99
Matcha Made: Enzi Ice Cream
The duo praised this scoop for delivering a punch of flavour. “It’s got a nice bitterness at the end,” Anthony noted. Nuit loved that it wasn’t overly sweet, offering a texture that would satisfy any true matcha purist. 5317 Yonge St., North York, Matcha Green Tea Ice Cream, $14/pint
Fizz Kid: Hank’s Chill
This trendy sip fell completely flat for Nuit, who branded it a bit “flat” noting the ice dilutes the essential carbonation. Anthony admitted it sparked childhood nostalgia of drinking flat Coke in the summer. 903 Dundas St. W., Diet Coke Slushie, $4.50
Bang On: Bang Bang Ice Cream & Bakery
“By far the best — this is my new favourite,” Nuit cheered obsessing over the chewy, crunchy texture of the cookie. Anthony, a self-proclaimed peanut butter ice cream aficionado, highly praised its slightly salty balance. 93A Ossington Ave., Everything Cookie + Peanut Butter Ice Cream, $13
Oreo Overload: 6 Cloud
Though Anthony thought it was creative and well-made, the flavour profile ultimately left them both underwhelmed. Nuit found the overall taste a bit on the flat side and thought that more Oreo cookies were definitely needed. 3236 Yonge St., Sea Salt + Oreo Soufflé Cream Sando, $6.99
Flower Power: Cha Cheng Tealato
As a massive chrysanthemum tea lover, Nuit enjoyed the crunch of the lychee but felt the flower notes were missing in action. While Anthony found the balance near perfect, Nuit wished for a stronger floral punch to finish. 960 Bay St., Chrysthantium Lychee Tealato, $16.14/pint